Roasted Cauliflower Coconut And Lime Soup Recipes

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir until softened, 2-3 minutes. Add curry paste; cook until fragrant, 1-2 minutes. Add cauliflower and broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; cook, covered, about 20 minutes., Stir in coconut milk; cook an additional minute. Remove from heat; cool slightly. Puree in batches in a blender or food processor. If desired, top with minced fresh cilantro.

Steps:

• Make the crispy chickpeas: Preheat the oven to 400˚F (200˚C).
• In a medium bowl, combine the chickpeas, curry powder, garlic powder, onion powder, coriander, turmeric, and salt, and toss to coat the chickpeas. Transfer the chickpeas to a small baking sheet and spread in an even layer.
• Bake for 30 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
• Make the soup: Increase the oven temperature to 450˚F (220˚C).
• Add the cauliflower florets to a medium bowl with the melted coconut oil, salt, and pepper. Toss to coat, then transfer the cauliflower to a baking sheet.
• Roast for 25 minutes, until browned and tender.
• Melt the remaining 2 tablespoons of coconut oil in a large saucepan over medium-high heat. Add the onion and jalapeño, and cook until the onion begins to caramelize, about 2 minutes. Add the garlic and continue to cook for 2 minutes more, until the garlic is toasted and fragrant.
• Add the curry paste and cook for 1 minute, stirring to dissolve. Add the coconut milk and vegetable broth and season with salt and pepper. Remove from the heat.
• Add the roasted cauliflower to a blender with the broth and puree until smooth.
• Ladle the soup into bowls. Top with the crispy chickpeas, scallions, and cilantro, and serve with lime wedges.
• Enjoy!

Steps:

• Preheat oven to 400 degrees.
• Melt 1 tablespoon coconut oil on a sheet pan. Toss in cauliflower, garlic, sprinkle with salt, pepper, and thyme. Spread into a single layer.
• Roast for 30 minutes turning after 15 minutes.
• Heat remaining coconut oil in a large sauce pan over medium heat.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the broth, coconut milk, nutmeg, curry, cumin and cauliflower mixture, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
• Puree the soup until it reaches your desired consistency with a stick blender or stand blender.
• This is rib sticking thick so you can thin if desired with additional stock.
• Mix in the cheese, let it melt and season with a good amount of salt and pepper.
• Plate and top with toasted coconut.
• Serve with thinly sliced toasted Italian bread spread with coconut oil and topped with some shredded Gruyere cheese.